Torta Al Coco

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 12)

Ingredients

  • 200 g desiccated coconut, rated
  • 250 grams sugar
  • 100 g flour
  • 120 g butter
  • 4 egg (s)
  • 125 ml milk
  • 1 packet yeast (dry yeast)
Torta Al Coco
Torta Al Coco

Instructions

  1. Separate eggs. Beat egg yolks with butter + sugar until frothy. Add the coconut flakes, milk and the flour mixed with yeast. Then fold in the egg white, beaten into snow. Grease the springform pan with butter and bake at approx. 175 ° for 30-40 minutes. As soon as the cake has cooled down, take it out of the mold.
  2. I got the recipe from a Fattoria in Tuscany and I found it so smart because it is baked with yeast instead of baking powder, but is still a sponge cake batter.

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